sift dry ingredients together
cut butter into dry ingredients I use my Kitchen-Aid mixer to cut the butter in, but you can use 2 knives or a pastry blender…
mix in dried fruits and/or nuts
beat egg with about 1/4 cup or so of heavy cream
pour egg/cream mixture into dry ingredients and mix. continue adding in heavy cream till the scone mix is sticky, if doing the night ahead, you can make them so they are fairly moist but definitely not runny especially if you use a cookie scoop to make them, you do not want the dough to be too stiff or too dry…or you can just use a spoon to drop them.
Of note: I will make these the night ahead and put them on the cookie sheets and place them in the fridge, bake them right out of the fridge, the butter and cream get really cold and they become more flakey….
drop onto parchment or Silpat lined cookie sheet about size of a lime, you can make them bigger or smaller, just cook more or less…bigger ones take longer to cook, and are more inclined to get too dark. I use a cookie scoop size 20.
bake at 400 degrees
6 minutes, then turn cookie sheet front to back, then you can gauge if they need another 2-4 minutes….ovens vary, so you might need to adjust the times to suit your oven…you want them light brown, not too dark, but cooked, so they lightly spring back when you touch the top. Remove from oven, cool slightly before putting in basket or however you serve them. Don’t pile too high when they are hot, they are very tender and will crumble or crush each other!
Serve with butter (if you dare) and jam! Devon clotted cream is nice if you can find it if you are having a more formal tea.
When John and I bought the inn, the first couple days I made these scones for breakfast, on the third day I made muffins, the guests asked where the scones were, that they wanted the scones, so I went back in the kitchen and made them scones. That was June 2002, and since that day I have been making them every morning for our guests.
I will make these the night ahead and put them on the cookie sheets and place them in the fridge, bake them right out of the fridge, the butter and cream get really cold and they become more flakey….
They freeze really well. Freeze the day you bake, remove the night before, place in fridge to thaw, next morning, place in 400 degree oven, and heat for about 5 minutes till they crisp up.